This is a budget friendly vegan meal that takes minimal effort and a few ingredients.
1 head of Cabbage
1 cup of chopped Onions
1 cup of chopped Celery
1 cup of chopped Carrots
5 cloves of Garlic
5 to 6 cups of Vegetable Stock
1 1/2 cups of Canned Unsalted Crushed Tomatoes
1 tbsp of Salt, Black Pepper, Onion Powder, Garlic Powder and Italian Seasoning.
Sauté the Onions, Carrots and Celery in Olive Oil. Cook on medium heat for about 10 minutes. Add in Garlic and cook for another 5 to 10 minutes until the vegetables are soft. Add in Salt, Black Pepper, Onion Powder, Garlic Powder and Italian Seasoning. Then add in the vegetable stock and tomatoes. Let it cook for another 10 minutes with the top on. Cut the cabbage and put it into the crockpot. Pour the juice mixture into the crockpot over the cabbage. Add in mushrooms, cover and cook for about 3 hours on high or until the cabbage is tender enough to your liking!
You can serve this dish with brown rice, regular white rice or quinoa!
If you don’t have a crockpot, you can add the cabbage into the pot on the stove and cook.
**This recipe should cost around 10 dollars! Or a little more***